Fermentation byproduct feed formulation and processing

ABSTRACT

The invention is to products for enhancing the nutrient value of distillers, brewers or fermenters grain byproducts using an injector or mixer to add predetermined amounts of nutrients to the grains. The byproduct nutrient obtained is heated, dried and/or extruded to increase the ruminant bypass protein of the nutrient product.

BACKGROUND OF THE INVENTION

1. Field of Invention

This invention concerns the formulation and processing of fermentationbyproducts into useful feed products.

2. Description of Related Art

In the animal agricultural industry, a great deal of effort has beenplaced into providing nutritional high quality feed materials.Fermentation byproducts have been fed to domestic animals for hundredsof years in both in wet and dried form. Fermentation processes tend toconcentrate nutrients in the by-products, such as, for example, corn,wheat, and/or barley, by using up the fermentable carbohydrates. Somevitamins and other nutrients are increased by the (yeast) fermentationprocess. For example, corn, which contains about 8% crude protein, isincreased to a protein level of about 22% to 28%, on a 12% to 13%moisture level. Fat and fiber in spent corn are also typically increasedto at least double their original levels through concentration.

Corn is a good candidate for fermentation due to its relatively highcarbohydrate content. However, the low protein content of the grain ingeneral, and its low content of the amino acid lysine, leads to lowlevels of these nutrients in the spent grain.

The spent grain has traditionally been sold to the animal feed industryas a product known as “distillers dried grain w/sol(DDGS)”, “distillersdried grains (DDG),” and “wet distillers grains (WDG),” or “wet brewersgrain (WBG),” and “dried brewers grain (DBG).” With much of thecarbohydrate used up in the fermentation process and the relatively lowlevels of protein and energy, fermented grain has been of littleinterest to the poultry and swine industries. As a result, the majorityof the fermentation byproducts from distillers and brewers, e.g.,fermented grains, have been used as feeds for ruminants, including dairycows.

In today's modern dairy operations ruminant animal rations areformulated with different ingredients to provide precise levels ofdegradable protein to the ruminant animal rumen bacteria and rumenundegradable protein (RUP) (also referred to as UIP or undegradableintake protein) in the ruminant animals' lower gastrointestinal tracts.Animal rations are also balanced to provide known levels of specificamino acids to the animals' lower gastrointestinal tracts.

SUMMARY OF THE INVENTION

The systems and methods according to this invention use grainfermentation byproducts in general and, in one exemplary embodiment,distilling industry byproducts, as base ingredients in the production ofan animal feed or an animal feed supplement to improve the value of thedistillers, fermenters and brewers by-products.

The systems and methods according to this invention allow a user, suchas, for example, a brewer, fermenter and/or distiller, to use existingequipment with very little additional capital investment and achieve ahigh nutrient value ruminant animal feed and/or feed supplementcompatible with today's sophisticated ration balancing programs.

The systems and methods according to this invention permit a user torealize improved drying efficiency of by-products by the use of othergrain, grain byproduct or nutrient additives that have a lower moisturelevel than the wet distillers and/or brewers byproducts and can absorbmoisture so that less moisture needs to be removed to achieve an endproduct with a moisture level of, for example, from about 0% to about14%.

The systems and methods of this invention dry the resultantproduct/mixture at a dryer temperature of from between about 200° F. toabout 1000° F. until the moisture level in the mixture is between about0% to 14% by weight, and the temperature of the mixture at the end ofdrying is between about 180° F. to about 250° F.

The systems and methods of this invention cool the resultantproduct/mixture, including, for example, by ambient air cooling, to atemperature of about 200° F. or below, if desired.

The systems and methods according to this invention allow any brewer,distiller or fermenter to increase the nutrient value of theirbyproducts in a predictable manner.

In one exemplary embodiment of the systems and methods of thisinvention, a user can increase the nutrient value of byproducts byinjecting specific nutrient sources into the wet end of the processesand after fermentation and/or distillation procedures.

The systems and methods according to this invention permit users toproduce a large variety of nutritional supplements depending on thepurchaser's specifications. Sophisticated nutritional and economicdemands of the animal agricultural industry are achieved in apredictable manner using the systems, methods and resultant productsaccording to this invention.

According to the systems and methods of this invention, the specificnutrient sources injected into/added to the wet end of the process canbe used to determine to which animal species the upgraded product willbe fed.

The nutritionally enhanced mixture produced according to the systems,methods and resultant products according to this invention may be fedwet or dry to animals. The form that the product takes for feeding canvary depending on the target animal species, nutrient specificationsdesired, nutrient density and the shipping distances involved.

The systems and methods according to this invention alter configurationof proteins in the mixture of wet distillers, brewers or fermentersgrains and added nutrients using heat from drying and/or extruding themixture, including mixtures usable as protein supplements produced forruminant feeds including the dairy and/or beef industries. The heatingwhich affects the RUP/UIP, where UIP is used to represent undegradedintake protein, and RUP is used to represent rumen undegraded protein,is performed after the nutrients are added to the wet distiller's,brewers or fermenters grains and/or during mixing of the wet distiller'sgrains, brewer's grains, fermenter's grains, with nutrients.

In various exemplary embodiments, the systems and methods according tothis invention use equipment such as dryers and extruders that arealready in place and conventionally used to produce thenon-nutritionally enhanced fermentation byproducts.

In various exemplary embodiments, the systems and methods according tothis invention mix nutrients with distillers, brewers or fermentersbyproducts prior to final processing of those byproducts.

In various exemplary embodiments, the systems and methods according tothis invention produce a nutritionally enhanced distiller's, brewer's orfermenter's grain byproduct that may be used by feed managers to producea complete feed.

Certain exemplary embodiments of the systems and methods according tothis invention also add minerals, energy sources, other protein,vitamins and other nutrients to feed materials to meet customer demands.

The systems and methods according to this invention permit a distiller,brewer or fermenter for example, to predict, and achieve predicted,nutrient values of a dried end product, including a particular bypassprotein (RUP/UIP) level and amino acid content.

The systems and methods according to this invention permit a distiller,brewer or fermenter for example, to predict the digestible bypassprotein (RUP/UIP) and digestible amino acids delivered to a ruminant'slower gastrointestinal tract, and the nutrient values of a dried endproduct, including a particular bypass protein (RUP/UIP) level and aminoacid content.

The systems and methods according to this invention alter the dryingtime and/or amount of heat applied to mixtures of wet distiller's,brewer's or fermenter's grain byproducts and nutrients in terms of timeof the byproducts and nutrients exposed to heat and maximumtemperatures, which are within predetermined amounts, to predictablycontrol, and achieve a desired, RUP/UP protein content of thenutritionally enhanced byproducts.

The methods according to this invention will produce an improveddistillers, brewers or fermenters grain by-product by establishingdesired nutritional values for the product to be produced, including adesired ruminant animal bypass protein range and amino acid levels. Theenhanced product is produced by determining nutrients and nutrientamounts to be added to the by-product to achieve the targetednutritional values, including bypass protein and amino acid levels, ofthe nutritionally enhanced distillers, brewer or fermenter grainby-product after processing. The determined amounts of nutrients aremixed with wet distillers, brewers or fermenters grains. The mixture ofwet distillers, brewers or fermenters grains and nutrients is dried at adryer temperature or temperatures between from about 200° F. to about1,000° F. until the moisture level in the mixture is between from about0% to about 14%, the mixture is in a temperature range of from about180° F. to about 250° F., and the heat has increased the bypass proteinlevel of the mixture to be within the desired ruminant animal bypassprotein range.

The systems according to this invention produce an improved distillers,brewers or fermenters grain by-product by establishing desirednutritional values for the product to be produced, including a desiredruminant animal bypass protein range and amino acid levels. The enhancedproduct is produced by determining nutrients and nutrient amounts to beadded to the by-product to achieve the targeted nutritional values,including bypass protein and amino acid levels, of the nutritionallyenhanced distillers, brewer or fermenter grain by-product afterprocessing. According to the systems and methods of this invention, thedetermined amounts of nutrients are mixed with wet distillers, brewersor fermenters grains. According to the systems and methods of thisinvention, the mixture of wet distillers, brewers or fermenters grainsand nutrients is dried at a dryer temperature or temperatures betweenfrom about 200° F. to about 1000° F. until the moisture level in themixture is between from about 0% to about 14%, the mixture is in atemperature range of from about 180° F. to about 250° F., and the heathas increased the bypass protein level of the mixture to be within thedesired ruminant animal bypass protein range.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a highly schematic diagram of one exemplary embodiment of asystem according to the invention.

FIGS. 2 and 3 display a flowchart of one exemplary embodiment of amethod according to the invention.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

FIG. 1 shows one exemplary embodiment of a system of this invention,which includes typical fermentation/distillation processing equipment,such as, for example, one or more fermentation apparatus(es) (100)one ormore distillation apparatus(es)(200), mixer(s)(300), extruder(s) (400),centrifuge(s) (500), dryer(s) (600), cooler(s), including air coolers,(700), packaging or containerizing apparatus (800), and temperaturecontrol device(s) that may optionally be applied to any or all of theaforementioned devices 100 through 800. These devices are connected viasuitable means, such as, for example, electrical, electronic, mechanicaland electromechanical devices and/or system. It should be understoodthat the systems, methods and resultant products according to thisinvention can use existing fermentation and distillation byproductgeneration facilities and equipment, and/or new facilities andequipment. Moreover, one or more or all of the elements of the systemmay be controlled manually and/or by suitable electronic processingcontrol equipment and/or software including, for example, controller900. Controller 900 may employ hardware and/or software controlelements. Elements 100 through 900 may be interconnected viainterconnection means and/or bus 1000.

FIG. 2 shows one exemplary embodiment of the methods according to thisinvention for producing a nutritionally enhanced fermentation byproductto achieve a nutritionally enhanced feed and/or feed supplement. Themethod commences in step S1000. Control then proceeds to step S1010,where desired nutritional values for an end product such as, forexample, a mixture of wet distiller's, brewers or fermenters grainbyproducts and nutrients are selected or determined. The desirednutritional values can be obtained, for example, from published data or,for example, determined on a case-by-case basis based on an analysis ofnutrient deficiencies in animals to which the feed and/or feedsupplement is to be fed or, for example from product specificationssupplied by a customer. In one exemplary embodiment of the methodsaccording to this invention, for simplicity, only two ingredients, e.g.,wet corn distillers grains with solubles and 48% soybean meal, are used.In this exemplary embodiment of the systems and methods according to theinvention, the nutrient formulas for two products of differing proteincontents are established and the ingredients are processed after beingmixed in the wet stage. Table 1 shows nutrient values for a high qualitycorn distillers grain with solubles. This particular product has a crudeprotein (CP) value of 30.3% on a dry matter (DM) basis and anundegradable protein (RUP/UP) value of 45.6% of the crude protein (CP).It has a lysine level of 2.13% and methionine value of 2.07% expressedas a % of the undegradable protein (RUP/UIP). These values, particularlyprotein, will vary between distillery sources and will also vary, evenmore so, when other grains such as barley or wheat are used in thedistillation process.

The second ingredient in Table 1 is high protein soybean meal. Thisfeedstuff is widely available to the animal agricultural industry as adry product with about 8 to 12% moisture content The values for crudeprotein, RUP/UIP and methionine and lysine are typical values used bythe animal agricultural industry. The soybean meal has a high proteinlevel, 54% of DM, but has a low RUP/UIP of only 31.4% of the protein. Italso has a relatively poor amino acid profile with a deficiency ofmethionine as compared to lysine. TABLE 1 Values of Raw Materials % CP %UIP % UIP of % UIP % Methionine % Lysine Methionine Lysine Ingredient %DM DM of CP of UIP of UIP of DM of DM Corn Dist Grains 33.0 30.3 45.62.07 2.13 0.286 0.294 w/sol Wet High Protein 88.0 54.0 31.4 0.83 6.080.141 1.031 Soybean Meal

One may obtain a complete nutrient analysis of ingredients to be used inthe formulation. If precise and repeatable results in the final productare not a high priority, standard values, such as those found in theNational Research Council (NRC) reference, i.e., “Nutrient Requirementsof Dairy Cattle, Seventh Revised Edition, published by the Committee onAnimal Nutrition, National Research Council, 381 pages, 2001, may beused.

Next, control proceeds to step S1020, where an end product targetnutritional formulation is developed using existing computer programsand nutritional values for distiller's wet by products and otheringredients.

The methods according to this invention allow the user to accuratelyproduce a highly sophisticated protein supplement for ruminant animals.Selection of the types of ingredients, ratios of the ingredients andcontrol of the processing allows the user to accurately predict andmanipulate the following nutrient parameters for the end product:

1. The amount of rumen degradable protein in the wet mixture that willbe converted to bypass protein (RUP/UIP) during processing.

2. Levels of both rumen degradable and rumen undegradable protein in theend product.

3. Levels of amino acids in the rumen undegradable protein and rumendegradable protein of the end product.

4. Ratios of amino acids in the rumen undegradable protein (RUP/UIP) inthe end product.

5. Ratios of amino acids in the rumen degradable protein of the endproduct.

6. Post rumen digestibility of the rumen undegradable protein (RUP/UIP).

7. Fat levels in the end product.

8. Fiber levels in the end product.

9. Mineral levels in the end product.

10. Vitamin levels in the end product.

11. pH of the end product.

12. Moisture levels of the end product.

The systems and methods of this invention permit adjustment of absolutevalues of nutrient parameters 1 through 6 in a predictable manner.Absolute values of nutrient parameters 7-11 may be adjusted usingconventional systems and methods, usually at the wet end of the feedformulation process, and nutrient parameter 12, i.e., product moisturelevels may be adjusted using conventional systems and methods, usuallydownstream of the wet end of the feed formulation process. The systemsand methods of this invention also permit predictable adjustment ofvalues of nutrient parameters 1-6 relative to each other and relative tonutrient parameters 7-12.

According to the methods of the invention, the desired nutrienttarget(s) for the end product are selected on a finished dry productbasis, i.e. a product with about 0-about 14% moisture. This can be donein consultation with customers and nutritionists to identify the needsof the target animals in a supplement and/or needed for a complete feed.There are very sophisticated nutritional models, such as, for example,the CPM-Dairy program, which is a well known dairy ration evaluation andformulation computer program, and excellent reference materials, such asthe aforementioned NRC publication, known and available to those skilledin the art to facilitate the determination of nutrient specifications.

For this exemplary embodiment, the following table, Table 2, providesthe target nutrient specifications for the two products that will beproduced. TABLE 2 End Product Nutrient Targets % CP % UIP % Methionine %Lysine % UIP Methionine % UIP Lysine Product % DM of DM of CP of UIP ofUIP of DM of DM 40% Protein 88.0 45.45 75.0 1.60 4.8 0.545 1.636 38%Protein 88.0 43.18 75.0 1.70 4.5 0.551 1.457

Referring again to FIG. 2, control then moves to step S1020 where a (wetbasis) formula is determined to deliver the desired end results, i.e., aproduct with the desired nutritional values. With knowledge of thecomposition of the wet material, i.e. brewers, fermenters or distillerswet grains, a formula is determined to deliver the desired nutrientswhen the product has been processed. One method of formula determinationinvolves converting the wet spent grain data to a dry matter basis andthen proportioning it with similar dry matter data on the otheringredients in the mixture. This results in a formulation on a drymatter basis, which may be converted to wet weights for the purpose ofweighing and mixing.

The following two tables (Tables 3 and 4) provide wet basis formulas toproduce 2000 pounds (1 ton) of a finished product on a dry matter basis.TABLE 3 Formula-40% Protein Product Dry Matter Wet weight IngredientWeight LBS LBS Corn Dist Grains w/sol Wet 721.5 2186.4 High ProteinSoybean Meal 1278.5 1452.8

TABLE 4 Formula-38% Protein Product Dry Matter Wet weight IngredientWeight LBS LBS Corn Dist Grains w/sol Wet 913.1 2767.0 High ProteinSoybean Meal 1086.9 1235.1

Use of the above formulas will result in the following nutritionalvalues (Table 5), based on their wet analysis. TABLE 5 CalculatedAnalysis Before Processing % CP % UIP % Methionine % Lysine % UIPMethionine % UIP Lysine Product % DM of DM of CP of UIP of UIP of DM ofDM 40% Protein 55.0 45.45 34.82 1.220 4.834 0.193 0.765 38% Protein 50.043.18 35.95 1.334 4.475 0.207 0.695

Comparison of Tables 2 and 5 reveals significant differences in thetarget nutrient values set forth in Table 2 and the actual nutritionalvalues obtained simply by mixing the feeds. These differences areprovided to the final feed or feed supplement product according to thesystems and methods of the invention.

Control then proceeds to step S1030 where a decision is made whether topremix the wet distillers grains and the nutrient sources in an existingwet distiller's grains production line, or to mix them offline, such as,for example, in an off-line mixer. If it is decided to premix theingredients offline, the control moves to step S1040, where theingredients are premixed with the wet distiller's grains. If it isdecided to mix the ingredients with wet distillers grains online, thencontrol proceeds to step S1050. In any event, the (wet) materials aremixed according to the aforementioned formula.

In various exemplary embodiments of the invention, the mixing can bedone either in a separate batch mixer, or the materials which are addedto the wet corn distillers grains can be injected into the wet corndistillers grains transport system (belt or auger) just prior to thedryer. In this exemplary embodiment, a batch mixer was used.

Using a batch mixer, the ingredients were weighed using calibratedscales and placed in a mixer. In various embodiments of the systems andmethods according to the invention, one may use for example, a doubleribbon mixer, a paddle mixer, a rotary mixer, etc. With the addition ofthe last material in the formulation, the mixer is set to operate for apredetermined time. The time necessary for the mixing should bedetermined using known scientific principles to identify the lowestcoefficient of variation for that mix in the particular mixer.

Control then proceeds to step S1060 where a determination is madewhether to extrude the mixture. If so, control proceeds to step S1070,and the mixture is extruded, with or without heat added thereto, andcontinues from there to step S1080. The mixture may be extruded eitherbefore the dryer or after partially removing the moisture in the dryer.If an extruder is used either before or after the drier care should betaken not to apply excess heat to alter the temperature of the mixture,such as, for example, to raise the temperature of the resultant productmixture to above about 250° F., which normally reduces the post ruminaldigestibility of the RUP/UIP protein. If not, control proceeds directlyto a dryer in step S1080 to feed the extruded mixture into the dryer andcontinues after drying to step S1090. In various exemplary embodimentsof the invention, the dryer may have many different configurationsdepending, for example, on the size and scale of the processingoperation. Processing temperatures will vary depending on a number offactors, including the efficiency of the equipment, but typically are inthe range of from about 200° F. to about 1000° F. It should be notedthat the processing temperatures may be above 250° C., to achieve aresultant end product temperature far below that, such as, for example,between about 180° C. and about 250° C. The product exposure time in thedryer will also depend on the efficiency of applying the heat to theproduct.

The processing temperature used and the time of exposure will result ina final mixture temperature which will dictate the degree of conversionof rumen degradable protein to rumen undegradable protein (RUP/UIP) andthe post rumen digestibility of the rumen undegradable protein. Ingeneral the higher the processing temperature and the longer theprocessing time the higher the resulting temperature of the mixture andthe more rumen undegradable protein (RUP/UIP) produced. However, thetemperature of the mixture should not exceed, in general, about 250° F.to avoid lowering the post ruminal digestibility of the RUP/UIP to anundesirable level. Results of testing at higher end product temperaturesshow reductions in pepsin digestibility of 20% or more when end producttemperatures exceeds 230° F. Some reduction in pepsin digestibility maybe acceptable based on the experience and professional judgment of thecustomer. Pepsin digestibility is an important characteristic of the endproduct and can be varied according to user demands. Acceptable finalproduct temperatures have typically fallen within a temperature range offrom about 180° F. to about 250° F.

The following two tables (Tables 6 and 7) provide a comparison of thenutrient values of the two example products before and after processing.Values are presented on a finished product (mixture) basis (12%moisture). Table 13 provides a comparison of all projected nutrientvalues and those nutrient values actually obtained. The final moisturelevel of the finished product normally will not exceed about 14% toprevent spoilage during shipment and storage. TABLE 6 40% Product % CP %UIP % UIP of % UIP % Methionine % Lysine Methionine Lysine % DM DM of CPof UIP of UIP of DM of DM Before 88.0 45.45 34.82 1.220 4.834 0.1930.765 Processing After 88.0 45.45 75.00 1.580 4.670 0.539 1.592Processing

The values of the product after processing in Table 6 and Table 7 wereachieved at an end product temperature of about 218° F. The startingtemperature was ambient temperature. TABLE 7 38% Product % CP % UIP %Meth % Lys % UIP Meth % UIP Lys % DM of DM of CP of UIP of UIP of DM ofDM Before Processing 88.0 43.18 35.95 1.334 4.475 0.207 0.695 AfterProcessing 88.0 43.18 75.00 1.720 4.521 0.557 1.464

Analysis of Table 6 reveals that this exemplary embodiment of thesystems and methods according to this invention resulted in a 115percent increase of UIP (on a CP basis); a 30 percent increase ofmethionine (as a % of UIP) which then gives a 179 percent increase inUIP methionine (as a percentage of DM); and a 3.4 percent decrease oflysine (as a percentage of UIP) but an increase of 108 percent UIPlysine (as a percentage of DM). Analysis of Table 7 reveals that thisexemplary embodiment of the systems and methods according to thisinvention resulted in a 108 percent increase of UIP (on a CP basis); a29 percent increase of methionine (as a percentage of UIP) which thengives a 169 percent increase in UIP methionine (as a percentage of DM);and a 1.0 percent decrease of lysine (as a percentage of UIP) but anincrease of 111 percent UIP lysine (as a percentage of DM).

Next, control proceeds to step S1100, where the mixture is cooled, forexample, air cooled to a temperature of about 200° F. or below, ifneeded. From step S100 control proceeds to step S1110 where adetermination is made whether to package the cooled product. If theproduct is to be cooled, such as, for example, by ambient or forced air,control then proceeds to step S1120 where the end product is packaged.Then control proceeds to step S1130, where it would have proceededdirectly had the product not been determined to be packaged. In stepS1130, the end product is shipped or transported to its finaldestination. Then the process ends in step S1140.

The aforementioned exemplary embodiments of the products according tothe invention provide an indication of the increase in RUP/UIP proteinand the amino acid levels and manipulation of the amino acid ratios inthe RUP/UIP protein that is added to fermentation byproducts accordingto the systems, methods and resultant products of this invention. Otherexemplary embodiments that have been obtained that demonstrate that theresulting feed products, including feed supplements, made using thesystems and methods of this invention achieve a predictable amount ofbypass protein (RUP/UIP) and amino acid content and amino acid ratios inthe finished products.

In other exemplary embodiments of the systems and methods according tothis invention starts with 10 percent high protein soybean meal and 90percent wet distillers grains. The high protein soybean meal is thenincreased by an additional amount, such as, for example, 10 percent foreach new formulation until the mixture has about 90 percent soybean mealand 10 percent wet distillers grains.

Other exemplary embodiments of the systems, methods and resultantproducts according to this invention repeats the aforementioned methodmay use, for example, canola meal in lieu of, or in addition to, soybeanmeal.

Other exemplary embodiments of the systems, methods and resultantproducts according to this invention may use mixtures of canola meal andhigh protein soybean meal and add a mixture, such as, for example 5%high protein soybean meal and 5% canola meal to 90% wet distillersgrains, and continue to vary the relative amounts of protein mix and wetdistillers grains, as above.

In another exemplary embodiment of the systems and methods according tothe invention, nine batches of a formulation of 66.4% wet corn distgrains and 33.6% high protein soybean meal were mixed using mechanicalequipment and then were dried in a rotary dryer. The dryer consisted ofan open vessel that was controlled with a thermocouple to maintain exacttemperatures. A temperature probe was inserted into the mixture andreadings were monitored throughout the drying procedure.

The temperature of the mixture increased rapidly to a range of 208° F.to 210° F. and remained constant for the approximate 2 hours of dryingregardless of the temperature of the vessel. A range of dryingtemperatures from 350° F. to 500° F. were used. At the conclusion of thedrying, the temperature of the mixture would rapidly rise indicatingthat the moisture of the mixture was reduced and the mixture was removedfrom the heat source and cooled. The mixtures were allowed to reachdifferent end temperatures and thus different end moisture levels.

Samples of the cooled product were analyzed. Results of the analyses areshown in Tables 8-16 One part of each sample was used for wet chemistrytests (shown in Table 16), including amino acid analysis, (shown inTable 15). Another part of each sample was inserted into the rumen of afistulated dairy cow. A standard 16 hour RUP/UIP was measured and theresulting RUP/UIP was then tested for pepsin digestibility and for aminoacid content. These results are shown in Tables 14 and 15.

Regression analysis of the RUP/UIP of the nine batches heated and driedaccording to the methods described above yielded the following results.The R Square value of the nutrient values of the nine batches indicatesthat 85.68% of the variation in UIP is the result of the end temperatureof the mixture. This results in a calculated significance level of0.0343%, which means that 99.97% of the time, this RUP/UIP increase willoccur. In other words, these results are highly predictable andrepeatable.

The results of a regression analysis as shown in Tables 8, 9, 10, 11 and12 clearly indicate that the bypass protein (RUP/UIP) content, expressedas a percentage of the crude protein is controlled and changed in apredicable manner by the temperature of the end product. The higher thetemperature, the higher the bypass protein (RUP/UIP). The duration ofthe temperature, or variations in applied temperature do not appear tosignificantly influence this relationship. In the pilot plant in whichthe results set forth above were obtained, the drying times were inexcess of two hours and the product was held at a temperature near theboiling point of water for most of that time.

Based on results as shown in Table 8, it is evident that the bypassprotein RUP/UIP) of the nutritionally enhanced fermentation byproductmay be controlled based on the temperature of the end product, whetherit is a complete feed or a feed supplement. A formula expressing thisrelationship is:UIP(% of CP)=(End Temp×0.819)−107.644, (R ²=85.68%)  (1)

Using equation (1) one can calculate the RUP/UIP of a mixture. Forexample, i.e., if the end temperature is 220° F., then the RUP/UIP willbe 0.819 times 220 minus 107.644, which equals 72.54% RUP/UIP.

The data shown in Table 9 also reveal that pepsin digestibility was lesspredictable based on the product end temperature, but reachedsignificant levels. The data was analyzed as a linear regression, but itappears that the one sample that had the highest bypass protein(RUP/UIP) had a depressed pepsin digestibility, making the relationshipbetween bypass protein (RUP/UIP) and pepsin digestibility quadratic. Itwas also apparent that too much heat (amount and/or duration) adverselyaffects the pepsin digestibility of the end product. End temperature canrange from 211° F. to 223° F. for the production of acceptable productwithout undue losses in digestibility. TABLE 8 Regression Analysis ofExperimental Mixtures REGRESSION OF UIP % OF CP AND END TEMPERATURESSUMMARY OUTPUT UIP % CP End Temp Average 195 53.68 218 74.50 229 82.93208 65.87 218 67.48 209 62.07 214 65.32 208 63.31 214 62.75 RegressionStatistics Multiple R 0.9256589 R Square 0.856844399 Adjusted R Square0.836393598 Standard Error 3.338503243 Observations 9 ANOVA df SS MS FSignificance F Regression 1 466.9767529 466.9767529 41.897842140.000342787 Residual 7 78.01922732 11.1456039 Total 8 544.9959802Standard Coefficients Error t Stat P-value Lower 95% Upper 95% Lower95.0% Upper 95.0% Intercept 107.644092 26.91669969 −3.9991564 0.00519549−171.2919273 −43.9962566 −171.2919273 −43.99625659 X Variable 10.818980743 0.126525442 6.47285425 0.000342787 0.519795829 1.1181656560.519795829 1.118165656

TABLE 9 REGRESSION OF PEPSIN DIG. AND END TEMPERATURES SUMMARY OUTPUT0.0002% End Temp Pepsin Dig 195 79.52 218 63.11 229 43.13 208 54.02 21859.63 209 64.19 214 63.11 208 62.31 214 67.67 Regression StatisticsMultiple R 0.801941608 R Square 0.643110343 Adjusted R Square0.592126107 Standard Error 6.272275244 Observations 9 ANOVA df SS MS FSignificance F Regression 1 496.2491651 496.2491651 12.61390550.009323658 Residual 7 275.3900571 39.34143673 Total 8 771.6392222Standard Coefficients Error t Stat P-value Lower 95% Upper 95% Lower95.0% Upper 95.0% Intercept 241.3064906 50.57025165 4.7717083210.002031694 121.7269327 360.8860485 121.7269327 360.8860485 X Variable 1−0.8442595 0.237712034 −3.55160604 0.009323658 −1.406358733 −0.28216026−1.406358733 −0.282160258

Another statistically significant result of these examples is that thebypass protein (RUP/UIP) content is inversely related to the moisturecontent of the end product (Table 12). This relationship is described bythe regression equation:UIP(% of CP)=87.536−(1.133×Moisture), ( R ²=95.58%).  (2)

This equation also calculates the RUP/UIP of a mixture, but based on itsend moisture content after drying. Accordingly, the RUP/UIP for aproduct with an end moisture of 1% will be 1.133 times 11 subtractedfrom 87.536, which equals 75.07% RUP/UIP.

This appears to be due to the fact that the dryer moisture contentincreased when the end product was allowed to reach a temperature abovethe boiling point of water. These experiments were done at ambientatmospheric pressure. The aforementioned data indicate that there is anideal temperature and moisture point range which includes about 218° F.and about 12% water moisture content.

Moreover, experiments indicate that the drying temperature, measured,for example, by the temperature of the vessel in which the heating tookplace, apparently only affects pepsin digestibility, and therelationship between the temperature and the pepsin digestibility isrelatively weak (Table 11). The one value for the lowest heating (350°F.) caused the relationship to approach significance but all othervalues within normal range are basically random.

A regression analysis of UIP % of CP and vessel temperatures (Table 10)for the nine batches reveals that the R Square value is close to zeroand, thus, there does not appear to be a predictable relationshipbetween the vessel temperature (drying temperature) and the UIP content.REGRESSION OF UIP % OF CP AND VESSEL TEMPERATURES Table 10 SUMMARYOUTPUT UIP % CP Vessel Temp Average 350 53.68 450 74.50 450 82.93 50065.87 500 67.48 475 62.07 475 65.32 475 63.31 475 62.75 RegressionStatistics Multiple R 0.331847778 R Square 0.110122948 Adjusted R Square−0.01700235 Standard Error 8.323627442 Observations 9 ANOVA df SS MS FSignificance F Regression 1 60.01656372 60.01656372 0.8662552090.382970754 Residual 7 484.9794165 69.28277379 Total 8 544.9959802Standard Coefficients Error t Stat P-value Lower 95% Upper 95% Lower95.0% Upper 95.0% Intercept 38.53081921 30.10892693 1.2797141290.241424449 −32.66542866 109.7270671 −32.66542866 109.7270671 X0.060514689 0.06501864 0.930728322 0.382970754 −0.093229853 0.214259231−0.093229853 0.214259231 Variable 1

REGRESSION OF PEPSIN DIGESTIBILITY AND VESSEL TEMPERATURE Table 11SUMMARY OUTPUT 0.0002% Vessel Temp Pepsin Dig 350 79.52 450 63.11 45043.13 500 54.02 500 59.63 475 64.19 475 63.11 475 62.31 475 67.67Regression Statistics Multiple R 0.56885562 R Square 0.323596717Adjusted R Square 0.226967676 Standard Error 8.634972937 Observations 9ANOVA df SS MS F Significance F Regression 1 249.6999188 249.69991883.348855739 0.109947303 Residual 7 521.9393034 74.56275763 Total 8771.6392222 Coefficients Standard Error t Stat P-value Lower 95% Upper95% Lower 95.0% Upper 95.0% Intercept 118.7711864 31.2351521 3.8024846510.006693083 44.91184111 192.6305318 44.91184111 192.6305318 X −0.12343390.067450663 −1.82998791 0.109947303 −0.282929259 0.036061462−0.282929259 0.036061462 Variable 1

A regression analysis of pepsin digestibility and vessel temperature forthe nine batches reveals that the R Square value is a little higher, buta long way from indicating a significant relationship between the vesseltemperature and the pepsin digestibility. However, the P value showsthat the relationship is approaching significance and is close to 10%.

A regression analysis of UIP % of CP and final moisture (Table 12) forthe nine batches reveals the highest correlation that we have in thedata set with the R Square showing that 95.58% of the variation in UIPcontent is related to the moisture of the end product. What this meansin practical terms is that the increase in RUP/UIP can be achieved bydrying the mixed product to a final moisture content of about 8 to 12%,provided the end product reaches the desirable temperature of 211 to223° F.

However, the relationship of end moisture level to RUP/UIP appears to bean anomaly because in subsequent research moisture levels approaching 0%were measured in relation to achieving the desirable RUP/UIP.

The regression analysis statistics for the nine batches are set forth inthe product mixture Tables 8, 9, 10, 11, and 12. REGRESSION OF UIP % OFCP AND FINAL MOISTURE Table 12 SUMMARY OUTPUT UIP % CP H2O Average 29.3053.68 12.30 74.50 4.20 82.93 19.20 65.87 19.00 67.48 24.50 62.07 19.9065.32 18.00 63.31 21.20 62.75 Regression Statistics Multiple R0.97763147 R Square 0.955763291 Adjusted R Square 0.949443761 StandardError 1.855833613 Observations 9 ANOVA df SS MS F Significance FRegression 1 520.8871514 520.8871514 151.2396181 5.39244E−06 Residual 724.1088288 3.4441184 Total 8 544.9959802 Coefficients Standard Error tStat P-value Lower 95% Upper 95% Lower 95.0% Upper 95.0% Intercept87.53634296 1.823964222 47.99235747 4.46139E−10 83.22335602 91.8493299183.22335602 91.84932991 X −1.13313695 0.092140299 −12.29795185.39244E−06 −1.351013983 −0.91525992 −1.351013983 −0.915259924 Variable1

Experimental Results-average of 9 samples TABLE 13 Mixture: Wet CornDist Grains 66.4%, High Protein Soybean Meal 33.6% Calculated ValuesNutrient for Mixture Target Wet Dry Actual Nutrients, % of Sample DryMatter 88.000 49.478 89.421 88.40 Neutral Detergent Fiber 8.919 18.50616.23 Effective NDF 0.806 1.543 0.00 Crude Protein 40.000 22.700 40.55838.66 CP Sol Protein 3.624 8.265 4.44 UIP 30.000 8.075 15.258 28.80 ADFProtein 1.780 3.003 2.42 Fat 3.133 5.805 5.45 Acid Det Fibre 5.714 9.83810.14 Ash 2.896 4.453 4.33 NSC Starch 11.617 17.407 29.67 NDF Lignin0.780 1.534 2.25 Sol Protein NPN 2.083 5.312 NDF Insoluble Protein 3.2483.899 5.21 UIP Amino Acids, % of Sample Methionine 0.148 0.199 0.46Lysine 0.389 0.656 1.35 Arginine 0.451 0.778 1.70 Threonine 0.320 0.4901.13 Leucine 0.879 1.119 2.83 Isoleucine 0.364 0.559 1.25 Valine 0.4390.704 1.45 Histidine 0.200 0.309 0.73 Phenylalanine 0.438 0.636 1.51Tryptophan 0.132 0.209 Methionine, % of UIP 1.610 1.830 1.560 1.58Lysine, % of UIP 4.700 4.810 5.150 4.67 Isoleucine, % of UIP 4.510 4.3904.34 UIP % CP 75.000 35.570 37.620 74.50 Lysine to Methionine ratio2.628 3.301 2.96 Total Amino Acids, % of Sample Methionine 0.342 0.6700.57 Lysine 1.191 2.147 1.96 Arginine 1.430 2.616 2.31 Threonine 0.8561.558 1.44 Leucine 1.981 3.476 3.54 Isoleucine 0.959 1.780 1.61 Valine1.117 2.048 1.87 Histidine 0.613 1.087 1.02 Phenylalanine 1.772 3.2621.88 Tryptophan 0.276 0.494 Minerals, % of Sample Calcium 0.128 0.2290.38 Phosphorus 0.372 0.665 0.69 Magesium 0.154 0.276 0.29 Potassium0.911 1.628 1.35 Sulphur 0.254 0.455 0.46 Sodium 0.056 0.099 0.12Chloride 0.051 0.090 0.17 Trace Minerals, ppm Iron 62.264 111.246 103.21Zinc 28.586 51.073 48.99 Copper 5.717 10.215 18.12 Manganese 17.66131.554 23.06

“In vivo” Data on Experimental Mixtures Table 14 Lab 16 hr Analysisbypass, % of CP 0.0002% Production Run Analysis Prot Cow Cow UIP PepsinDig. UIP Mixture Vessel Temp End Temp End Moisture Prot H2O DM Basis “A”Cow “B” “C” Average Dig % of CP 1 350 195 33.8 31.57 29.30 44.65 55.7655.85 49.44 53.68 79.52 42.69 2 450 218 12.1 38.38 12.30 43.76 75.5773.62 74.32 74.50 63.11 47.02 3 450 229 5.3 42.46 4.20 44.32 86.20 80.8481.76 82.93 43.13 35.77 4 500 208 na 35.17 19.20 43.53 71.84 68.74 57.0365.87 54.02 35.58 5 500 218 18.4 32.94 19.00 40.67 69.28 69.50 63.6667.48 59.63 40.24 6 475 209 20.1 31.51 24.50 41.74 61.32 57.93 66.9662.07 64.19 39.84 7 475 214 17.8 34.37 19.90 42.91 69.15 62.42 64.3965.32 63.11 41.22 8 475 208 18.3 36.38 18.00 44.37 66.30 58.51 65.1163.31 62.31 39.45 9 475 214 na 35.50 21.20 45.05 61.06 62.95 64.23 62.7567.67 42.46 Wet Corn Dist air dry 24.87 22.70 32.17 44.08 43.81 48.8645.58 26.01 11.86 48% Soy Commercial 46.81 11.00 52.60 22.86 26.17 45.0431.36 94.96 29.78 Dry Corn Dist Commercial 30.54 7.00 32.84 49.62 53.8150.83 51.42 24.87 12.79

Amino Acid Analysis - gm/100 gm of Protein Table 15 Values afterCommercial Drying Corn Wet Hi-Pro Corn Dist Dist and Soy Corn Dist SoyDried Gr Amino Acids Total AA UIP AA UIP AA UIP AA UIP AA Methionine1.43 1.59 2.07 1.70 2.23 Lysine 4.96 4.67 2.13 6.35 2.21 Arginine 5.755.92 3.34 6.87 3.53 Threonine 3.59 3.95 3.66 4.13 3.66 Leucine 8.79 9.8514.75 8.68 13.99 Isoleucine 4.01 4.27 3.63 5.01 3.89 Valine 4.67 4.955.09 5.64 5.05 Histidine 2.54 2.54 2.15 2.66 2.34 Phenylalanine 4.685.23 5.65 5.30 5.59 Tryptophan — — — Cystine 1.64 1.60 1.88 1.82 2.01Methionine + 3.07 3.19 3.96 3.52 4.24 Cystine Tyrosine 3.30 3.73 4.393.96 4.24 Serine 4.02 4.75 4.41 4.30 4.22 Aspartic Acid 9.00 10.01 6.1611.50 6.35 Glutamic Acid 15.46 18.11 19.35 16.76 18.61 Proline 4.94 5.677.86 4.86 7.92 Glyccine 3.74 3.90 3.12 4.34 3.30 Alanine 4.76 5.25 7.974.67 7.64 Hydroxyproline 0.13 0.12 0.27 0.00 0.20 Hydroxylysine 0.000.00 0.00 0.00 0.00 Taurine 0.14 0.08 0.16 0.00 0.00 Lanthionine 0.020.07 0.13 0.06 0.13 Ornithine 0.09 0.25 0.05 0.05 0.08

Chemical Analysis of Experimental Mixtures TABLE 16 Values as % of DryMatter Corn Corn Experimental DDG DDG Mixture Air Com- Average of 9Dried Soy Meal mercial Moisture 20.04 22.3 12.5 9.2 Dry Matter 79.9677.7 87.5 90.8 Crude Protein, % DM 42.98 29.6 53.6 33.2 AvailableProtein, % DM 40.29 25.5 52.1 27.1 Unavailable Protein, % DM 2.70 4 1.56.1 Neutral Det. Crude 6.26 4.7 1 7.5 Protein, % DM Adjusted Protein, %DM 42.98 28.5 53.6 30.4 Soluble Protein, % DM 5.21 3.3 10 6.1 SolubleProtein % of CP 12.13 11.3 18.6 18.4 TDN, % DM 84.87 91.5 84.6 92 NetEnergy Lactation, 0.90 1 0.89 1 Mcal/lb Net Energy Maintenance, 0.951.03 0.94 1.04 Mcal/lb Net Energy Gain, Mcal/lb 0.65 0.72 0.64 0.72 AcidDetergent Fiber, 11.52 21.1 3.9 21.1 % DM Neutral Detergent 18.75 33.37.7 38 Fiber, % DM Crude Fat, % DM 6.13 14.7 1.1 13.4 Lignin, % DM 2.584 0.6 3.1 Lignin/NDF Ratio 13.80 12 7.9 8.2 Ash, % DM 4.94 4.3 5.9 2.5Starch, % DM 3.80 8.5 2.9 6.4 Sugar, % DM 10.15 4.9 11.1 5.8 EnzymaticNSC, % DM 13.95 13.4 14 12.2 NFC, % DM 33.51 22.8 32.7 20.4 Calcium, %DM 0.44 0.09 0.68 0.03 Phosphorus, % DM 0.78 0.97 0.76 0.79 Magnesium, %DM 0.32 0.42 0.31 0.32 Potassium, % DM 1.51 1.08 2.03 0.81 Sulfur, % DM0.53 0.47 0.42 0.72 Sodium, % DM 0.13 0.222 0.031 0.126 Iron, PPM 116.52182 117 88 Manganese, PPM 26.00 19 34 13 Zinc, PPM 55.92 82 45 45Copper, PPM 21.20 30 18 6 Chloride Ion, % DM 0.20 0.27 0.03 0.24

In another exemplary embodiment of the systems and methods according tothe invention, a number of different formulations of wet corn distgrains, soybean meal and in 2 instances blood meal were mixed andsubsequently dried (Table 17). Whereas in the previously mentionednine-batch exemplary embodiment, exact temperatures of the dryingprocess were measured, a purpose of the instant exemplary embodiment wasto test different formulations over a variety of simulated commercialsituations.

In this instant exemplary embodiment, pure corn distillers grains andpure soybean meal were dried along with various mixtures of these twoingredients. The mixtures ranged from 48% wet corn dist grains—52%soybean meal to 17% wet corn dist grains—83% soybean meal.

Drying temperatures were tested from a low 257° F. to a high of 379° F.As in experiment #1, the temperature at the end of the drying periodtends to rise and these are noted in Table 17(temperatures are dryertemp and not product temp).

The results clearly demonstrate that the RUP/UIP of the formulas isincreased more than two-fold due to the heat applied during drying. Thedata also show that application of higher temperatures will impartgreater RUP/UIP percentages; but, the higher heat will also decrease thepepsin digestibility as indicated by both the measurements at 0.02% and0.0002% pepsin.

The RUP/UIP of corn distillers grains was increased to maximum levels bythe application of lower dryer temperatures as compared to soybean meal.Soybean meal dried at the highest temperatures doubled in RUP/UIPcontent, but did not achieve levels equal to those of the 83% soybeanmeal—17% wet corn distillers grains formula. A Maillard reaction, whichmay account for the change in RUP/UIP, may involve a complexing of theprotein with the carbohydrate during heating in the test material. Inone treatment, sucrose was added to pure soybean meal with littleeffect. Simple sugars do not appear to be involved in this reaction,whereas, the complex polysaccharides of the corn distillers grains workvery well. Maillard reactions are discussed extensively in theliterature and derive from the seminal work by L.-C. Maillard, whichappeared in Comptes Rendus Acad. Sci. Ser. 2, vol. 54, page 66 (1912).

Very high RUP/UIP values were achieved with all the formulations of wetcorn distillers grains and soybean meal.

The systems, methods and resultant products of this invention do notneed all of the processing to be performed by a distiller, brewer orfermenter. Instead, the fermentation byproducts can by transported, suchas, for example, by a pipeline or truck, to another location forprocessing.

While this invention has been described in conjunction with the specificembodiments above, it is evident that many alternatives, combinations,modifications, and variations are apparent to those skilled in the art.Accordingly, the preferred embodiments of this invention, as set forthabove are intended to be illustrative, and not limiting. Various changescan be made without departing from the spirit and scope of thisinvention. TABLE 17 Experiment #2 Bypass Dryer Average Protein, % 0.02%0.0002% Protein Temp at Dryer Heating of CP Pepsin Dig. Pepsin Dig. atSample Description pH % of DM End (° F.) Temp (° F.) Time (min) UIP atStart UIP at End at Start at End Start Corn Dist Grains - 100% 29.3 257257 240 45.58 71.21 74.39 72.12 26.01 Corn Dist Grains - 100% 30.0 320289 105 45.58 93.30 74.39 63.59 26.01 Soybean Meal - 100% 52.7 392 37960 31.36 65.60 98.64 95.51 94.96 Soy ML + 0.5% Sucrose 53.5 392 379 6031.36 67.48 98.64 92.52 94.96 Corn Dist 48%-Soy 52% 42.8 392 379 10533.70 79.39 93.25 86.89 79.63 Corn Dist 38%-Soy 62% 5.3 46.2 392 330 10533.03 76.88 94.70 87.94 83.77 Corn Dist 38%-Soy 62% 46.1 338 298 12033.03 62.97 94.70 91.79 83.77 Corn Dist 38%-Soy 62% 46.5 320 289 10533.03 64.28 94.70 92.12 83.77 Corn Dist 38%-Soy 62% 44.9 257 257 15033.03 64.53 94.70 94.03 83.77 Corn Dist 38%-Soy 62% 4.9 44.1 392 322 10533.03 68.43 94.70 86.89 83.77 Corn Dist 38%-Soy 62% 5.5 45.6 392 322 11533.03 69.52 94.70 79.34 83.77 Dist Sol 40%-Soy 60% 48.7 392 330 60 27.4466.98 98.47 90.14 94.63 Corn Dist 28%-Soy 72% 49.3 392 379 105 32.4681.06 96.01 88.36 87.48 Corn Dist 17%-Soy 83% 6.0 52.4 392 379 90 31.9776.65 97.15 90.06 90.72 Corn Dist 17%-Soy #2 83% 50.9 392 379 85 31.9771.92 97.15 93.07 90.72 Corn Dist 17%-Soy 83% 4.0 50.0 392 379 80 31.9766.88 97.15 92.58 90.72 Corn Dist 17%-Soy 83% 7.2 48.3 392 379 80 31.9776.24 97.15 93.59 90.72 Corn Dist 62%-Soy 26%- 54.7 392 379 80 56.3270.32 94.22 90.92 84.96 Blood 12% Corn Dist 43%-Soy 42%- 57.9 392 379 8054.36 82.96 96.05 93.47 90.18 Blood 15%

1-36. (canceled)
 37. A method of enhancing the nutrient value ofdistillers, brewers or fermenters grain byproducts, comprising: addingone or more predetermined crude protein and/or amino acid contentnutrient sources into the wet end of distillation or fermentationbyproducts after at least one of fermentation and/or distillation tocreate a distillation and/or fermentation by-product-nutrient sourcemixture having an enhanced nutrient value; determining a by-productmixture nutrient level; and changing at least one of the bypass protein(RUP/UIP) level and the post ruminal digestibility of the by-productnutrient source mixture to achieve the determined by-product mixturenutrient level by changing the temperature of the by-product-nutrientsource mixture.
 38. The method of claim 37, wherein temperature of theby-product mixture ranges from about 180° F. to about 250° F.
 39. Themethod of claim 38, wherein the temperature of the by-product mixture isabout 218° F.
 40. The method of claim 37, wherein at least two of thebypass protein (RUP/UIP) level, amino acid levels in the RUP/UIP and thepost ruminal digestibility of the by-product nutrient source mixture arechanged to predetermined levels by changing the temperature of theby-product-nutrient source mixture.
 41. The method of claim 37, whereinthe bypass protein (RUP/UIP) level, amino acid levels in the RUP/UIP andthe post ruminal digestibility of the by-product nutrient source mixtureare changed to predetermined levels by changing the temperature of theby-product-nutrient source mixture.
 42. A method of producing animproved distillers, brewers or fermenters grain by-product, comprising:establishing desirable nutritional values, including RUP/UIP levelsand/or RUP/UIP amino acid levels for a nutritionally enhanceddistillers, brewers or fermenters grain by-product; determiningnutrients and nutrient amounts to be added to the by-product to achieveone or more nutritionally enhanced distillers, brewers or fermentersgrain by-products that have at least one of different RUP/UIP anddifferent RUP/UIP amino acid levels, than the established desirablevalues thereof; mixing determined amounts of one or more nutrients withwet distillers, brewers or fermenters grain; and heating the mixture ofwet distillers grains and nutrients to achieve a by-product temperaturebetween from about 180° F. to about 250° F. to change at least one ofthe bypass protein (RUP/UIP) level, amino acid levels in the RUP/UIP andthe post ruminal digestibility of the mixture to achieve a mixturehaving the established desirable nutritional values.
 43. The method ofclaim 42, wherein the predetermined nutrient amounts are mixed with wetdistillers, wet brewers or wet fermenters grain in an off-line mixer.44. The method of claim 42, wherein the predetermined nutrient amountsare premixed prior to being mixed with the wet distillers, wet brewersor wet fermenters grain.
 45. The method of claim 42, wherein thepremixed nutrient amounts are added to the wet distillers, wet brewersor wet fermenters grain prior to drying.
 46. The method of claim 42,wherein the predetermined nutrient amounts are added to the wetdistillers, wet brewers or wet fermenters grains both before being driedand while being dried.
 47. The method of claim 42, further comprisingcooling the mixture to reach a temperature below about 200° F.
 48. Themethod of claim 42, further including extruding the mixture.
 49. Themethod of claim 48, further including applying heat to the mixture whileextruding the mixture.
 50. The method of claim 42, wherein at least twoof the bypass protein (RUP/UIP)-level, amino acid levels in the RUP/UIPand the post ruminal digestibility of the mixture are changed.
 51. Themethod of claim 42, wherein desirable nutritional values are establishedfor crude protein, total amino acids, fat fiber, minerals, a ruminantanimal bypass protein (RUP/UIP) range, amino acids in the RUP/UIP, andpost ruminal digestibility of the RUP/UIP.
 52. A system for enhancingthe nutrient value of distillers, brewers or fermenters grainbyproducts, comprising: an injector to inject one or more predeterminedcrude protein and/or amino acid content nutrient sources into the wetend of distillers, brewers or fermenters grain distillation orfermentation byproduct creating process after at least one of afermentation process and a distillation process to create an enhancedby-product-nutrient source mixture; and a heater to raise thetemperature of, and dry, the by-product-nutrient source mixture tochange the ruminant animal bypass protein of the by-product nutrientsource mixture to one or more predetermined levels.
 53. The system ofclaim 52, wherein the heater applies heat to achieve a by-producttemperature in a range of from about 180° F. to about 250° F.
 54. Thesystem of claim 52, wherein the temperature is about 218° F.
 55. Asystem to produce an improved distillers, brewers or fermenters grainby-product, comprising: a system element to establish target nutritionalvalues for a nutritionally enhanced distillers grain by-product; asystem element to determine one or more nutrients and nutrient amountsto be added to the distillers, brewers or fermenters by-product that hasa different RUP/UIP to achieve nutritionally enhanced distillers,brewers, or fermenters grain by-product that will meet the establishedtarget nutritional values after processing. a system element to mix thedetermined amounts of one or more nutrients with wet distillers, brewersor fermenters grains to achieve a nutritionally enhanced by-productmixture with nutrient values different than the established targetnutritional values; and a system element to heat and dry the mixture ofwet distillers, brewers or fermenters grains and nutrients to achieve aby-product temperature between from about 180° F. to about 250° F. tochange at least one of the bypass protein (RUP/UIP) level, and the postruminal digestibility of the by-product nutrient source mixture to thepredetermined nutrient level to achieve a mixture having the establishedtarget nutritional values.
 56. The system of claim 55, furthercomprising a system element to mix the predetermined nutrient amountswith wet distillers, brewers or fermenters grains off-line.
 57. Thesystem of claim 55, wherein the predetermined nutrient amounts arepremixed prior to being mixed with the wet distillers, brewers orfermenters grains.
 58. The system of claim 57, wherein the premixednutrient amounts are added to the wet distillers, brewers or fermentersgrains prior to drying.
 59. The system of claim 57, wherein thepredetermined nutrient amounts are added to the wet distillers, brewersor fermenters grains both before being dried and while being dried. 60.The system of claim 55, further comprising a system element to cool themixture to reach a temperature below about 200° F.
 61. The system ofclaim 55, further including a system element to extrude the mixture. 62.The system of claim 61, wherein heat is applied heat to the mixturewhile the mixture is in the system element to extrude the mixture. 63.The system of claim 55, wherein the target nutritional values includecrude protein, total amino acids, fat fiber, minerals, a ruminant animalbypass protein (RUP/UIP) range, amino acids in the RUP/UIP and postruminal digestibility of the RUP/UIP, and the nutrients and nutrientamounts to be added that may be added are of different RUP/UIP aminoacid levels, known crude protein, total amino acid, fat, fiber mineraland energy levels.
 64. A feed or feed supplement made by the method ofclaim
 37. 65. A feed or feed supplement made by the method of claim 42.66. A method of enhancing the nutrient value of distillers solubles,comprising: adding one or more predetermined crude protein and/or aminoacid content nutrient sources into the distillers solubles to create adistillation solubles by-product-nutrient source mixture; determiningdesired nutrient levels of the distillation solubles; and changing atleast one of the bypass protein (RUP/UIP) level, amino acid levels inthe RUP/UIP and the post ruminal digestibility of the by-productnutrient source mixture to the determined nutrient levels by changingthe temperature of the by-product-nutrient source mixture.
 67. A methodof producing an improved distillers solubles by-product, comprising:establishing target nutritional values for a nutritionally enhanceddistillers solubles by-product; determining one or more nutrients andnutrient amounts to be added to the by-product to achieve nutritionallyenhanced distillers, brewers or fermenters grain by-product that have atleast one of different RUP/UIP, different RUP/UIP amino acid levels,different known crude protein, different total amino acid, differentfat, and different fiber mineral and energy levels to achieve anutritionally enhanced distillers, brewers or fermenters grainby-product than that which meet the established target nutritionalvalues; mixing the determined amounts of one or more nutrients with thedistillers solubles to be added; and heating the mixture of distillerssolubles and nutrients to achieve a by-product temperature between fromabout 180° F. to about 250° F. to increase at least one of the bypassprotein (RUP/UIP) level, amino acid levels in the RUP/UIP and the postruminal digestibility of the mixture to meet the established targetnutritional values.
 68. A system for enhancing the nutrient value ofdistillers solubles, comprising: an system element to inject one or morepredetermined crude protein and/or amino acid level containing nutrientsources into the distillers solubles creating process to create anenhanced by-product-nutrient source mixture; and a heater to apply heatto raise the temperature of and dry the by-product-nutrient sourcemixture to change the ruminant animal bypass protein of the by-productnutrient source mixture to predetermined levels.
 69. A system to producean improved distillers solubles by-product, comprising: a means toestablish target nutritional values for a nutritionally enhanceddistillers solubles by-product; a means to determine one or more crudeprotein and/or amino acid containing nutrients and nutrient amounts tobe added to the distillers solubles by-product that have a differentRUP/UIP to achieve nutritionally enhanced distillers, brewers, orfermenters grain by-product than will meet the pre-established targetnutritional values after processing. a means to mix the determinedamounts of nutrients with the distillers solubles; and a means to heatand dry the mixture of distillers solubles and nutrients to achieve aby-product temperature between from about 180° F. to about 250° F. tochange the bypass protein (RUP/UIP) level, amino acid levels in theRUP/UIP and the post ruminal digestibility of the mixture to meet thepre established target nutritional values.
 70. The method of claim 42wherein all three of the bypass protein (RUP/UIP) level, amino acidlevels in the RUP/UIP and the post ruminal digestibility of the mixtureare changed.
 71. A method of enhancing the nutrient value of distillers,brewers or fermenters grain byproducts, comprising: adding one or morepredetermined crude protein and/or amino acid containing nutrientsources into the wet end of distillation or fermentation byproductsafter at least one of fermentation and/or distillation to create adistillation and/or fermentation by-product-nutrient source mixturehaving an enhanced nutritional value; predetermining a desired level ofat least one of bypass protein (RUP/UIP), amino acid level s in theRUP/UIP and the post ruminal digestibility of the nutrient sourcemixture; and changing at least one of the bypass protein (RUP/UIP)level, amino acid levels in the RUP/UIP and the post ruminaldigestibility of the by-product nutrient source mixture to thepredetermined level by changing the temperature of theby-product-nutrient source mixture.
 72. A method of predictablycontrolling the amount of the bypass protein (RUP/UIP) level, amino acidlevels in the RUP/UIP and the post ruminal digestibility of the mixtureto meet the pre established target nutritional values set forth in thelast step of claim 55, comprising: maintaining the drying temperature ofthe mixture at about 218 degrees Fahrenheit until mixture has about a12% moisture content.
 73. A method of enhancing the nutrient value ofdistillers, brewers or fermenters grain byproducts, comprising: addingone or more predetermined crude protein and/or amino acid containingnutrients into the wet end of distillation or fermentation byproductsafter at least one of fermentation and/or distillation to create adistillation and/or fermentation by-product-nutrient source mixturehaving an enhanced nutritional value; predetermining a bypass proteinlevel, an amino acid level in the RUP/UIP and a post ruminaldigestibility level; and changing the bypass protein (RUP/UIP) level,amino acid levels in the RUP/UIP and the post ruminal digestibility ofthe by-product nutrient source mixture to the predetermined level bychanging the temperature of the by-product-nutrient source mixture. 74.A method of enhancing the nutrient value of distillers, brewers orfermenters grain byproducts, comprising: adding one or morepredetermined nutrient sources as nutrients into the wet end ofdistillation or fermentation byproducts after at least one offermentation and/or distillation to create a distillation and/orfermentation by-product-nutrient source mixture having an enhancednutritional value; predetermining an amino acid level in the RUP/UIP anda post ruminal digestibility level; and changing the amino acid levelsin the RUP/UIP and the post ruminal digestibility of the by-productnutrient source mixture to the predetermined level by changing thetemperature of the by-product-nutrient source mixture.
 75. A method ofenhancing the nutrient value of distillers, brewers or fermenters grainbyproducts, comprising: adding one or more predetermined nutrientsources as nutrients into the wet end of distillation or fermentationbyproducts after at least one of fermentation and/or distillation tocreate a distillation and/or fermentation by-product-nutrient sourcemixture having an enhanced nutritional value; predetermining a bypassprotein level and an amino acid level in the RUP/UIP; and changing thebypass protein (RUP/UIP) level and amino acid levels in the RUP/UIP ofthe by-product nutrient source mixture to the predetermined level(s) bychanging the temperature of the by-product-nutrient source mixture. 76.The method of claim 37, wherein the temperature is in a range thatcauses denaturation of the mixture.
 77. The method of claim 42, whereinthe temperature is in a range that causes denaturation of the mixture.78. The system of claim 55, wherein the temperature is in a range thatcauses denaturation of the mixture.
 79. The system of claim 68, whereinthe temperature is in a range that causes denaturation of the mixture.80. A method of producing an improved distillers, brewers or fermentersgrain by-product, comprising: establishing desirable nutritional values,including RUP/UIP levels and/or RUP/UIP amino acid levels for anutritionally enhanced distillers, brewers or fermenters grainby-product; determining nutrients and nutrient amounts to be added tothe by-product to achieve one or more nutritionally enhanced distillers,brewers or fermenters grain by-products that have at least one ofdifferent RUP/UIP and different RUP/UIP amino acid levels, than theestablished desirable values thereof; mixing determined amounts ofnutrients with wet distillers, brewers or fermenters grain; and heatingthe mixture of wet distillers grains and nutrients to achieve aby-product temperature between from about 180° F. to about 250° F. tochange at least one of the bypass protein (RUP/UIP) level, amino acidlevels in the RUP/UIP and the post ruminal digestibility of the mixtureto achieve a mixture having the established desirable nutritionalvalues.
 81. The method of claim 37, wherein enhanced nutrient(s)comprise the group consisting of: (1) rumen degradable protein in thedistillers, brewers and/or fermenters grains; (2) rumen degradableprotein in the end by-product; (3) rumen degradable protein in the endby-product; (4) amino acids in the rumen degradable protein and/or inthe rumen undegradable protein; (5) ratios of amino acids in the rumendegradable protein and/or in the rumen undegradable protein; (6) postrumen digestibility of the rumen undegradable protein; (7) fat levels inthe end product; (8) fiber levels in the end by-product; (9) minerallevels in the end by-product; (10) vitamin levels in the end by-product;(11) pH of the end by-product; and (12) moisture levels in the endby-product.
 82. The system of claim 55, wherein enhanced nutrient(s)comprise the group consisting of: (1) rumen degradable protein in thedistillers, brewers and/or fermenters grains; (2) rumen degradableprotein in the end by-product; (3) rumen degradable protein in the endby-product; (4) amino acids in the rumen degradable protein and/or inthe rumen undegradable protein; (5) ratios of amino acids in the rumendegradable protein and/or in the rumen undegradable protein; (6) postrumen digestibility of the rumen undegradable protein; (7) fat levels inthe end product; (8) fiber levels in the end by-product; (9) minerallevels in the end by-product; (10) vitamin levels in the end by-product;(11) pH of the end by-product; and (12) moisture levels in the endby-product.
 83. The system of claim 69, wherein enhanced nutrient(s)comprise the group consisting of: (1) rumen degradable protein in thedistillers, brewers and/or fermenters grains; (2) rumen degradableprotein in the end by-product; (3) rumen degradable protein in the endby-product; (4) amino acids in the rumen degradable protein and/or inthe rumen undegradable protein; (5) ratios of amino acids in the rumendegradable protein and/or in the rumen undegradable protein; (6) postrumen digestibility of the rumen undegradable protein; (7) fat levels inthe end product; (8) fiber levels in the end by-product; (9) minerallevels in the end by-product; (10) vitamin levels in the end by-product;(11) pH of the end by-product; and (12) moisture levels in the endby-product.